Name: Creamy Swedish Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Swedish
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1/4 cup milk; 1 egg; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp allspice; 1/4 tsp nutmeg; 4 tbsp butter, divided; 2 tbsp flour; 2 cups beef broth; 1/2 cup heavy cream; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; Fresh parsley, chopped (for garnish)

These creamy Swedish meatballs are tender, flavorful, and smothered in a rich, savory gravy that makes every bite comforting. When I serve them over mashed potatoes or buttered egg noodles, they always deliver that cozy, home-cooked feeling.

Why You’ll Love This Recipe

I love how easy it is to bring this dish together with simple ingredients. The meatballs come out juicy and well-seasoned, and the creamy gravy is full of flavor without being too heavy. Whether I’m cooking for a weeknight dinner or prepping ahead, this recipe fits the bill every time. It’s also completely pork-free, which makes it even more versatile for different dietary preferences.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
breadcrumbs
milk
egg
onion, finely chopped
garlic, minced
salt
black pepper
allspice
nutmeg
butter
flour
beef broth
heavy cream
Worcestershire sauce
Dijon mustard
fresh parsley for garnish

Directions

I begin by soaking the breadcrumbs in milk until they’re nice and soft—this helps the meatballs stay tender.
Then I combine the soaked breadcrumbs with ground beef, egg, chopped onion, garlic, and spices. I mix just until everything is combined to avoid overworking the meat.
I shape the mixture into small balls and brown them in a skillet with butter until golden on all sides, then transfer them to a plate.
In the same pan, I melt more butter, stir in flour to make a roux, and slowly whisk in beef broth until it thickens.
I add in the heavy cream, Worcestershire sauce, and Dijon mustard, then return the meatballs to the pan. I let everything simmer until the meatballs are fully cooked and coated in the creamy sauce.
To finish, I sprinkle chopped parsley over the top before serving.

Servings and timing

This recipe makes about 4 to 6 servings. From start to finish, it takes around 35 to 40 minutes, making it a perfect option for weeknights.

Variations

When I want a lighter version, I sometimes use ground turkey instead of beef. I’ve also added a pinch of cayenne for a subtle kick, or stirred in a spoonful of sour cream for a tangier sauce. For a gluten-free version, I use gluten-free breadcrumbs and swap the flour for a cornstarch slurry.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm them gently on the stove over medium-low heat with a splash of broth or cream to loosen the sauce. These meatballs also freeze well. Once cooled, I freeze them in a container for up to 3 months and reheat on the stovetop or in the oven.

FAQs

Can I bake the meatballs instead of frying?

Yes, I often bake them at 400°F for about 20 minutes on a parchment-lined tray. It’s quicker and less hands-on.

What can I serve with Swedish meatballs?

I usually go with mashed potatoes or egg noodles, but they’re great with rice or roasted vegetables too.

How do I keep my meatballs tender?

Soaking the breadcrumbs in milk and mixing the ingredients gently makes a big difference in keeping the meatballs soft.

Can I make the meatballs ahead of time?

Yes, I often prepare them a day ahead. I either store them raw and cook the next day, or cook and refrigerate them with the sauce for easy reheating.

What if I don’t have Worcestershire sauce?

I’ve substituted it with a little soy sauce and a splash of lemon juice for a similar tangy-salty flavor.

Conclusion

These creamy Swedish meatballs are a go-to meal for me when I want something hearty and satisfying. They’re simple to make, full of rich flavor, and work great for leftovers or meal prep. Whether I’m serving guests or just making a cozy dinner for myself, this recipe always delivers.